A recipe from the Compagnie Bretonne! Very nice idea to eat foie gras from the sea!
Ingredients 4 Amandine potatoes
8 raspberries
1 tin of monkfish liver
Preparation Cut the potatoes into slices about 1 cm thick and cook them for about ten minutes.
Leave to cool....Display slices of monkfish liver on the potatoes and decorate with the raspberries.
